Peruvian inspired Kaniwa, quinoa, and amarath pilaf
Heat the olive oil in a pan on med high heat and add the, celery, carrot, peppers, and zucchini. Saute until onions start to get transparent.
Add the garlic , kaniwa, quinoa, amaranth, and spices and pepper paste if using and continue to saute a few minutes.
Add the roma tomatoes and continue to cook.until tomatoes start to break down.
Add the soy sauce, fresh oregano if using fresh, and vegetable stock and bring to a boil, stir so it doesn't stick.
Once at a boil cover and move heat to low and let sit for 20 minutes.
Put in bowls and garnish with cilantro.
Recipes, hints, tips, and tricks.